Fried Cube Steak Smothered in Gravy

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe is all about indulging in the ultimate comfort food - fried cube steak smothered in rich, savory gravy. The tender cube steak is first coated in a seasoned flour mixture and then pan-fried to perfection, creating a crispy outer layer that gives way to a juicy and flavorful center. The dish is taken to the next level as it is generously smothered in a luscious gravy made from the drippings, adding a velvety texture and an extra burst of flavor. With its irresistible combination of crispy steak and creamy gravy, this recipe is sure to become a family favorite.

Keywords: fried cube steak, smothered, gravy, comfort food, crispy

Fried cube steak smothered in gravy recipe details

Fried cube steak smothered in gravy recipe, recipe Rating: 4.7
Number of votes:121

Fried cube steak, smothered in gravy.
Ready in: 30 mins

Ingredients

Serves: 4

• 1 pound beef cube steak
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 1/2 cups self rising flour
• 1 cup whole milk
• 1 3/4 cup vegetable oil
• 1 (10.75 ounce) can Campbell’s(R) Cream of Mushroom Soup

Preparation method

Prep: 10 mins | Cook: 20 mins

1. Cut cube steak into 1 inch cubes.
2. Place the steak in a bowl with 1/2 of the salt, 1/2 of the pepper, 1/2 of the garlic powder, and 1/4 of the milk; mix well.
3. In another bowl add flour, the rest of the salt, pepper, and garlic powder and mix well.
4. Heat oil in a skillet over medium high heat. Dredge steak through the flour
5. mixture, and fry until golden brown. Remove meat from pan and place on a paper towel. Drain all oil out of pan and leave the drippings {the crunches}. Add cream of mushroom soup, remaining milk; mix well over low heat. Add meat back to pan, cover, and cook until heated through, about 2 minutes.